Creamy New England Clam Chowder

Name: Creamy New England Clam Chowder
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp Unsalted butter; 1 large Yellow onion, finely chopped; 2 stalks Celery, finely chopped; 2 cloves Garlic, minced; 1/4 cup All-purpose flour; 4 cups Diced potatoes (about 2 medium russet or Yukon Gold potatoes, peeled); 3 (6.5 oz) cans Chopped clams, drained (reserve all liquid); 1 cup Clam juice (from cans plus bottled if needed to reach 1 cup); 2 cups Whole milk; 1 cup Heavy cream; 1 Bay leaf; 1/2 tsp Dried thyme; Salt and freshly ground black pepper To taste; Fresh parsley or chives, chopped For garnish (optional)

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Dive into a bowl of pure comfort with this classic New England Clam Chowder. This velvety soup features tender, briny clams, soft diced potatoes, and a savory base of sautéed onions and celery, all swimming in a rich, creamy broth. Thickened to perfection and seasoned with subtle herbs, it's a deeply satisfying and iconic American dish that warms you from the inside out, reminiscent of cozy coastal diners.

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Prep Time20 min

Cook Time45 min

Servings6 servings

DifficultyMedium

Equipment

Large heavy-bottomed pot or Dutch ovenWhiskLadle

Instructions

1
In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add chopped onion and celery and cook, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
2
Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
3
Gradually whisk in the reserved clam juice and bottled clam juice (if needed) until smooth, then slowly whisk in the milk and heavy cream. Add the diced potatoes, bay leaf, and dried thyme. Bring the mixture to a gentle simmer, stirring occasionally.
4
Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender. Stir occasionally to prevent sticking. Remove the bay leaf.
5
Stir in the drained chopped clams and heat through for just 2-3 minutes. Do not boil the chowder once the clams are added, as they can become tough. Season generously with salt and freshly ground black pepper to taste.
6
Ladle hot chowder into bowls. Garnish with fresh parsley or chives, if desired, and serve immediately with oyster crackers or crusty bread.

Nutrition

Calories380 kcal

Protein18g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use fresh clams instead of canned?

Yes, you can use about 3 lbs of fresh clams (like littlenecks or cherrystones). Steam them open with a little water or broth, then remove the meat and chop. Strain and use the clam broth from steaming in place of canned clam juice. This will enhance the fresh clam flavor.

How can I make the chowder thicker or thinner?

For a thicker chowder, you can mash a portion of the cooked potatoes against the side of the pot, or create a slurry with a tablespoon of cornstarch mixed with cold water and whisk it into the simmering chowder. For a thinner chowder, simply add more milk or broth until desired consistency is reached.

Can I freeze clam chowder?

Cream-based soups like clam chowder tend to separate and become grainy when frozen and thawed. It's best enjoyed fresh or stored in the refrigerator for up to 3 days. If you must freeze, reheat very gently and whisk well to try and re-emulsify the sauce.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.